Job Description

Roles & Responsibilities

Responsible for the management of all aspects of the outlet functions, in accordance with hotel standards. Directs, implements and maintains a service and management philosophy which serves as a guide to respective staff.

Responsibilities:

• Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
• Ensure that standards are maintained at a superior level on a daily basis.
• Maintain complete knowledge of: a. All brands for non-alcoholic selections available in restaurant. b. The characteristics and description of every wine/champagne by the glass and major wines on the wine list. c. Designated glassware and garnishes for drinks. d. All menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation and prices. e. Daily menu specials, 86 items. f. Dining room layout, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code. g. P.O.S. and manual system procedures. h. Daily house count, arrivals/departures, V.I.P.'s. i. Scheduled in-house group activities, locations and times. j. Correct maintenance and use of equipment. k. All department policies/service procedures. l. Seven Rooms system m. Well versed with Costing and BirchStreet system for ordering. n. Well versed with Oasys for the Payroll Check storage areas for proper supplies, organization and cleanliness.
• Instruct designated associates to rectify any cleanliness/organization deficiencies.
• Establish par levels for supplies and equipment.
• Complete requisitions to replenish shortages or additional items needed for the anticipated business.
• Requisition linen required for business and assign staff to transport such to the restaurant.
• Meet with the Chef to review daily specials and 86 items, update board throughout shift.
• Ensure that staff are aware of such.
• Periodically check with the Front Desk to review updates on house count and arrivals.
• Review of sales for previous day; resolve discrepancies with Accounting.
• Track revenue against budget.
• Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts.
• Adjust schedules throughout the week to meet the business demands.
• Ensure that staff report to work as scheduled.
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